1 (19 oz.) can Chick Peas
2 cloves garlic, minced
1 1/2 Tbsp. Cilantro & Red Onion Olive Oil
1 tsp. ground Rosemary
2 Tsp. ground cumin
1/8 tsp. ground turmeric
1/2 tsp. baking powder
1 c. fine dry bread crumbs
3/4 tsp. Saltwest Lemon Dill Sea Salt
1/4 tsp. cracked black peppercorns
1 qt. Garlic Olive Oil
Mash the chick peas in a large bowl. Stir in the garlic, Cilantro & Roasted Onion Olive Oil, parsley, turmeric, cumin, baking powder, bread crumbs, rosemary and salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls. You should get 18 – 24. If the mixture does not hold together, add a little water. Heat the oil in a deep fryer to 375*F (190*C). Carefully drop the balls into the hot oil and fry until golden brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium – high heat. You may have to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.
*Tested in Greek Cooking Class
